Tag: cream cheese

Put 2 unpeeled large Russet potatoes in a large pot. Fill the pot with enough water to cover the potatoes by at least two inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot and simmer the potatoes until they are completely tender and easily pierced, about 35 minutes. Drain the potatoes and allow them to cool to the point that you can handle them. Peel. Cut in half crosswise and pass through a potato ricer into a large bowl. Let cool until almost at room temperature.

Flour a flat surface. To the potatoes, add one egg, 1/2 bar of cream cheese, 1 teaspoon kosher salt and 1 1/2 cups flour. Mix with your hands until it starts to clump together. Press against the bottom of the bowl until you have a uniform mass. Transfer to floured surface and knead by hand for about 30 seconds. Tear off a portion and roll out into a rope. Cut every 3/4″ to make individual gnocchi. Drop into boiling salted water. When it rises to the top, it’s done!

Press golf-ball sizes of dough into flat disks and place the stuffing of your choice in the middle. I went with salami, cream cheese and hot peppers. Perhaps a bit of mozzarella and a pepperoni. Perhaps just cream cheese. You do you. Press the dough up and around your stuffing, forming a rough ball shape.

In a small bowl, whisk together one egg and one Tbs. of water. Brush over the tops of your dough balls. Sprinkle Trader Joe’s Everything But the Bagel seasoning over the top. If you’re going with sweet flavoring, perhaps just cinnamon and sugar over the top.

Bake on a greased cookie sheet at 350 for 23 minutes and 2 minutes with the oven set to broil. Or cook in an air fryer for 10 minutes at 400.